My first encounter with Indian food was years ago when I was still living in Hamburg, Germany. I was sort of living (plus working) with a host family, and my host mother happened to be Indian. She would cook nice fragrant Indian food for dinner and I instantly like them. This one is a real easy Indian food, good for Indian food beginner like me :) It's nice to eat as it is or maybe also to accompany a curry.
For 3-4 persons
Ingredients:
- 1 cup Basmati rice
- 3 tbsps vegetable oil
- 1 large onion chopped fine
- 1 tsp ginger minced
- 1 tsp garlic minced
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala powder
- 2 cups chopped mixed vegetables of your choice (I used green peas)
- Salt to taste
- 2 1/2 cups warm water
- 3 tbsps chopped fresh coriander to garnish the pulao
Directions:
- Wash rice throughly, set aside.
- Heat the cooking oil in a deep pan on medium heat. Add the onions and fry till soft.
- Add the ginger and garlic pastes and fry for 1 minute.
- Now add all the spice powders and mix well. Cook/ brown the masala (onion-ginger-garlic-spice mix) till the oil begins to separate from it. You may need to sprinkle a little water over the masala as it cooks, to keep it from burning. Stir frequently while browning masala.
- When the masala is cooked, add the tomato to it and cook till pulpy.
- Add the rice, the mixed veggies to the masala, add salt to taste and pour in the warm water. Stir well. Cook till the water comes to a boil. Stir and monitor the cooking till most of the water dries up and the rice begins to develop 'pits' on its surface. Turn the heat down to low/ simmer and cover the pan. Cook till done. You will know the rice is done when you press a grain between your thumb and index finger and it squishes completely.
- Turn the heat off now as some cooking will continue to take place even after you do that. Let the dish rest on the stove (turned off) for 5 minutes.
- Uncover and garnish the Pulao with the chopped fresh coriander. Serve piping hot with yoghurt and mango chutney.
Source: Adapted from here
For 3-4 persons
Ingredients:
- 1 cup Basmati rice
- 3 tbsps vegetable oil
- 1 large onion chopped fine
- 1 tsp ginger minced
- 1 tsp garlic minced
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala powder
- 2 cups chopped mixed vegetables of your choice (I used green peas)
- Salt to taste
- 2 1/2 cups warm water
- 3 tbsps chopped fresh coriander to garnish the pulao
Directions:
- Wash rice throughly, set aside.
- Heat the cooking oil in a deep pan on medium heat. Add the onions and fry till soft.
- Add the ginger and garlic pastes and fry for 1 minute.
- Now add all the spice powders and mix well. Cook/ brown the masala (onion-ginger-garlic-spice mix) till the oil begins to separate from it. You may need to sprinkle a little water over the masala as it cooks, to keep it from burning. Stir frequently while browning masala.
- When the masala is cooked, add the tomato to it and cook till pulpy.
- Add the rice, the mixed veggies to the masala, add salt to taste and pour in the warm water. Stir well. Cook till the water comes to a boil. Stir and monitor the cooking till most of the water dries up and the rice begins to develop 'pits' on its surface. Turn the heat down to low/ simmer and cover the pan. Cook till done. You will know the rice is done when you press a grain between your thumb and index finger and it squishes completely.
- Turn the heat off now as some cooking will continue to take place even after you do that. Let the dish rest on the stove (turned off) for 5 minutes.
- Uncover and garnish the Pulao with the chopped fresh coriander. Serve piping hot with yoghurt and mango chutney.
Source: Adapted from here
1 comments:
kayak biryani ya Rur, tapi garam masala gue ga tau beli dimana ? hikss kayaknya endang nih nasi :D
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